Description

This breakthrough eggless vanilla cake uses a scientific reaction between yogurt and baking soda to achieve a remarkably tender and moist crumb. It is a bold, flavor-forward masterpiece that proves traditional ingredients aren’t necessary for a professional-quality sponge.

Ingredients

330 g All-Purpose Flour
185 g Yogurt
1 teaspoon Baking Soda
2 teaspoons Baking Powder
1/2 teaspoon Salt
200 g Granulated Sugar
115 g Unsalted Butter
60 ml Vegetable Oil
1.5 tablespoons Vanilla Extract
240 g Whole Milk

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Instructions

Preheat oven to 160°C (320°F) with the fan on and grease two 8-inch cake tins.
Sift and whisk together the flour, baking powder, and salt to ensure the mixture is aerated.
Whisk the yogurt, sugar, vanilla, and baking soda together in a large bowl and let sit for one minute until foamy.
Heat the butter, oil, and milk in a microwave-safe bowl until the butter is melted and the liquid is hot.
Incorporate half of the hot milk mixture into the yogurt, fold in half of the dry ingredients, and repeat until the batter is just smooth.
Divide the batter into the tins, tap out large bubbles, and bake for 28 minutes before cooling on a wire rack.

Notes

For the best results, use full-fat yogurt and whole milk to provide the richness usually offered by egg yolks. Be careful not to over-mix the batter after adding the flour, as this can lead to a dense cake rather than the desired light and airy texture.

Prep Time: 15 mins
Cook Time: 28 mins
Category: Dessert
Method: Baking
Cuisine: American